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Unlike regular green tea where you steep the leaves and then throw 'em out, matcha is the whole tea leaf ground into a fine, silky powder. When you drink it, you’re consuming the entire leaf, which is why it’s got that vibrant flavor and a serious boost of antioxidants.

While Japan generally has an entirely different naming system, here in America, the words Culinary and Ceremonial were devised to sort things out in a simpler way. Think of "Ceremonial Grade" as your top-shelf stuff — it’s meant to be whisked with water and enjoyed on its own. "Culinary Grade" has a bolder flavor profile that’s designed to stand up to milk in a latte or to be used in baking. Here at Howdy, we prefer not to use the "American" style of naming; our matcha is described by it's depth and flavor. Howdy Matcha currently uses NO "culinary" grade Matcha our tins. If we change our minds, we'll be sure to label any tin that's culinary as so. No false advertising here. We curate the best and leave the rest!

Once you open a can of matcha, it's at its best for about 1–2 months. It won't 'go bad' after that, but it will start to lose its vibrant color and that fresh, sweet aroma. Keeping it in the fridge can help stretch that freshness a bit longer!

The honest truth? The 'best' way is however you enjoy it most! While there’s a long-standing tradition to whisking it up, there aren’t any hard and fast rules.

Some folks swear by the traditional bamboo whisk for that perfect froth, while others prefer the speed of a handheld electric frother for a morning latte. You might like it whisked thick with just a splash of water, or shaken up in a jar with ice and a squeeze of honey for a refreshing treat. (One rule Howdy always follows is the sift; because clumpy Matcha is just not okay!)

It’s all about experimenting with different water temperatures, amounts of powder, and mixers until you find your own perfect Matcha. Don't be afraid to play around with it — your taste buds are the boss!